White Chocolate Cranberry Scones are the ultimate breakfast pastry. They are easy to make and the sweet white chocolate and tart dried cranberries make the perfect combo.
Why You'll Love this Recipe
- These scones are the perfect treat. I love enjoying mine with a cup of coffee in the morning or with tea in the afternoon. If you like scones you will also enjoy my Lemon Blueberry Scones.
- The white chocolate and cranberry combination is a classic especially when it comes to Christmas cookies. Switch it up and make scones instead, everyone will love them.
- Minimal ingredients. This scone recipe uses ingredients you already have at home, making them easy to make for any occasion.
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Ingredients and Substitutions
- Flour- This recipe calls for all-purpose flour. I have not tested any alternative flours for this recipe.
- Honey- Honey is used as a sweetener in this recipe instead of granulated sugar. Maple syrup or agave can both be used in place of honey if you don't have it.
- Coconut oil- The scones will not taste like coconut but if you prefer to not use coconut oil, you can also use avocado oil or olive oil.
- Dried cranberries- sweetened or unsweetened dried cranberries will work for this recipe. I don't recommend fresh or frozen cranberries.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Begin by preheating the oven to 350 degrees F and lining a baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl and in a small bowl mix together the wet ingredients.
- Add all of the ingredients together and mix until it forms a dough-like consistency. Fold in the dried cranberries and white chocolate chips.
- Place the ball of dough on the baking sheet and form it into a flat round shape. Cut the dough into 6-8 equal pieces using a knife or pizza cutter.
- Bake the scones until golden.
Recipe FAQs
Scones are very easy to store! They can be kept in an airtight container at room temperature for about a week. You can also freeze them for up to 3 months.
I would suggest making scones fresh because they only take about 30 minutes. However, you can make the dough ahead of time and store it in the fridge overnight or for up to 1 month in the freezer, in an airtight container. Thaw the dough in the fridge before baking.
Instead of dried cranberries, use fresh, although they will be more tart. You can also use fresh or frozen raspberries or blueberries.
Baking Tips
- Be sure the coconut oil is cooled before mixing it in with the eggs. Otherwise, you may end up slightly "cooking" the eggs.
- It's much easier to use your hands to mix the scone dough in order to work in any remaining dry ingredients. Don't worry if there are any lingering powdery pieces in the bottom of the bowl.
- Don't overwork the dough or you will end up with very dense scones.
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Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
White Chocolate Cranberry Scones
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See the full post for extra tips and photos
Ingredients
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ⅓ cup honey
- ¼ cup coconut oil, melted and cooled
- 2 eggs
- ¼ cup dried cranberries
- ¼ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine flour, salt, baking powder and cinnamon in large bowl. In a small bowl mix together vanilla, honey, coconut oil and eggs.
- Add wet ingredients into the dry ingredients and stir until it forms a dough-like consistency. Fold in the dried cranberries and chocolate chips, easier to use your hands for this.
- Place dough on the parchment paper lined baking sheet and form into a round shape. Cut the dough into 6-8 equal pieces and separate on the sheet.
- Bake for 18-25 minutes until golden. Check after 18 minutes to ensure the bottoms don't burn.
- Let the scones cool for about 10-15 minutes before serving. Enjoy!
Sarah's Tips
- Be sure the coconut oil is cooled before mixing it with the eggs.
- It's much easier to use your hands to mix the dough in order to work in any remaining dry ingredients. Don't worry if there are any lingering powdery pieces in the bottom of the bowl.
- Don't overwork the dough or you will end up with very dense scones.
kadeem says
Amazing who would have thought such a combination would be so good
Sarah Holt says
Glad you enjoyed them!